{Update 6/1/2016: One of my daughters and I now need gluten-free food, so I tried this recipe with gluten-free flour. The cookie turned out well. I’ve noticed that I need to use less gluten-free flour than wheat flour, hence the quantity difference in the recipe below.}

These sugar cookies are very easy to roll out, and the dough does not require refrigeration. I found it in my stash of recipes, and I’ve altered it a bit to add healthier ingredients. If you’d like the non-healthy version, it is also included. If you double the recipe, it makes great neighbor gifts for special occasions.

Sugar Cookies – Healthier version

1 1/2 cups Coconut Oil*, in a solid state
2 cups Sucanat
5 large Eggs
3 tsp. Vanilla Extract
1 1/2 tsp. Almond Extract
5 1/2 to 6 cups Whole Wheat Flour OR 5 to 5 1/2 cups Namaste Perfect Gluten-Free flour
1 1/2 tsp. Sea Salt

Cream together coconut oil, sucanat, eggs, vanilla extract, and almond extract. Add flour and salt. Set oven to 350 degrees F. Roll out on a floured surface, cut into desired shapes, and place on ungreased cookie sheets (I use parchment paper too). Bake for 10-12 minutes. Allow to cook before frosting.

Sugar Cookies

Sugar Cookies – Original

1 1/2 cups Shortening*
2 1/2 cups Sugar
5 large Eggs
3 tsp. Vanilla Extract
1 1/2 tsp. Almond Extract
6 cups All-purpose Flour
1 1/2 tsp. Salt

Cream together shortening, sugar, eggs, vanilla extract, and almond extract. Add flour and salt. Set oven to 350 degrees F. Roll out on a floured surface, cut into desired shapes, and place on ungreased cookie sheets. Bake for 10-12 minutes. Allow to cook before frosting.

* Butter can be substituted for the coconut oil or shortening. Butter is healthier than shortening. I avoid shortening at all costs!

 

Also made with this recipe:
Gluten-free Fruit Pizza